Process
1- Dry roast all the dals until you get a soothing aroma from them...take care when roasting. burnt dals will result in bitter tasting ladoos
2- spread roasted dals on a tray or a plate to cool
3- Grind them to the a stage where they are a combination of fine-coarse (a little finer than upma rawa /coarse sooji)
4- Pour into a mixing bowl and add sugar and elaichi powder
5- Saute curshed almonds and raisins in 2 tsps ghee and add them to the dal mix
6- Pour in the rest of the ghee and mix well until the ghee or melted butter is completely blended with the dal mix. (mixture should be moist and flaky)
7- Take a spoon full of the mix and start binding/rolling them

They ended up really yummy with this combo as well..Also made thattai and murukku to go with the ladoo

note:

I melted 1 stick(4 oz) of unsalted butter

if using ghee make sure its a little warm helps in binding the ladoo better